Meat Pie (French-Canadian Tourtière with Puff Pastry)

Try this Christmassy French-Canadian meat pie from one of our Good Food members. Encased in puffed pastry, it's a delicious mix of pork, beef and veal.

Filling:
1½ Tbsp. vegetable oil
pork mince (175 g)
lean beef mince (175 g)
veal mince (200 g)
1 onion, finely chopped
1 large carrot, grated
1 rib celery, finely chopped
1 large clove garlic, crushed
red wine (175 mL)
1 tsp. ground cloves
½ tsp. ground mace
½ tsp. ground nutmeg
3 sprigs thyme
1 bay leaf
beef stock (175 mL)
rolled oats (35 g)

Pastry:
1 pkg ready-rolled short crust pastry (320 g)
1 egg, lightly beaten
1 pkg puff pastry sheets (320 g)

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

For the Filling:
Heat 1 Tbsp. of the oil in a large frying pan over a medium heat. Fry the meat in batches until browned. Tip into a large bowl and set aside.

Heat the remaining oil in the same pan, then add the onions, carrot, celery and garlic. Fry for 8-10 minutes until softened. Add this to the meat.

Simmer the wine in the pan for 10 minutes to reduce. Tip in the meat and veg, then the spices, thyme, bay and stock. Cook for 30 minutes, uncovered. Stir in the oats and simmer for 15 minutes. Discard the bay, then season. Cool completely.

For the Pastry:
Line a 20 cm loose-bottom tin with the short crust pastry, pushing it into the sides of the tin. Leave 2 cm of pastry overhanging and trim away the excess.

Prick the bottom of the pie shell with a fork, cover with baking parchment and fill with baking beans. Bake for 15 minutes. Remove the parchment and beans and bake for another 15 minutes until golden.

Trim the edges with a serrated knife and pack in the meat filling. Brush some of the egg around the edge of the pastry, then drape the puff pastry over the top, trim the edges and crimp all the way round with a fork. Use the puff pastry offcuts to make decorations for the pie, if you like. Brush with more egg and make 4-5 holes in the top.

Lower oven temperature to 375°F (190°C/170°C fan, Gas Mark 5).

Bake for 40-50 minutes.

Leave to rest for 10 minutes before serving.

Makes 4-6 servings.

Cook's Note:

• You can cut out shapes from the leftover puffed pastry, sprinkle with brown sugar and cinnamon, then bake into sweet snacks. Cook at the same temperature for 8-10 minutes.
• Can be frozen for up to six weeks prior to baking. Defrost thoroughly, then follow baking instructions.